Liguori Le Classiche IGP
Liguori's core range of classic Pasta di Gragnano PGI shapes made from Italian durum wheat semolina, bronze-drawn and slowly dried.
Liguori Le Classiche IGP is the core range of the Liguori pasta factory in Gragnano. It is dry durum wheat pasta with Pasta di Gragnano PGI status, made from Italian durum wheat semolina that, according to the maker, is tracked from field to pack on a blockchain.
The dough is extruded through bronze dies, which leaves a rough surface that holds sauce well. Drying is slow, at low temperature and certified: 9 hours for short shapes and 18 hours for long ones. The protein content is 14.5%.
The range has more than 30 shapes. Long ones include spaghetti, spaghettini, spaghettoni, square spaghetti, linguine, bucatini, vermicelli and capellini; short ones include penne, rigatoni, tortiglioni, fusilli, casarecce, farfalle and mezze maniche; for soups there are ditalini, orzo and other small shapes. Spaghetti cook in 7–8 minutes.
It is an everyday pasta for tomato sauces, carbonara, amatriciana, seafood dishes or pasta with vegetables.
The range is made by Liguori, a pasta factory on Via dei Pastai in Gragnano whose history goes back to 1795. The company follows its certified "Liguori method": durum wheat from southern Italy, slow kneading with spring water from the Lattari Mountains, bronze dies and slow drying at low temperature.
Facts
| Raw material | Italian durum wheat semolina, water |
|---|---|
| Main use | Everyday Pasta di Gragnano PGI: long, short and soup shapes |
What it includes
- Liguori Bucatini
- Liguori Candele Spezzate
- Liguori Capellini
- Liguori Casarecce
- Liguori Chifferini
- Liguori Conchiglie Rigate
- Liguori Ditali
- Liguori Ditali Piccoli Rigati
- Liguori Farfalle
- Liguori Farfalline
- Liguori Fettucce
- Liguori Fusilli
- Liguori Fusilli Corti Bucati
- Liguori Gnocchi Sardi
- Liguori Linguine
- Liguori Linguine Fini
- Liguori Lumache Rigate
- Liguori Mezze Maniche Rigate
- Liguori Mezze Penne Rigate
- Liguori Orzo
- Liguori Pasta Mista
- Liguori Penne Lisce
- Liguori Penne Rigate
- Liguori Pennette Rigate
- Liguori Rigatoni
- Liguori Ruote
- Liguori Semi di Melone
- Liguori Spaghetti
- Liguori Spaghetti Quadrati
- Liguori Spaghettini
- Liguori Spaghettoni
- Liguori Tortiglioni
- Liguori Vermicelli
How it connects to Pasta
Liguori Le Classiche IGP → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Liguori, Pasta di Gragnano, Dry durum wheat pasta
- Similar and different
- Spaghetti, Linguine, Bucatini, Penne, Rigatoni, Fusilli, Casarecce, Vermicelli, Tortiglioni, Capellini
Frequently asked questions
How long do Liguori Le Classiche IGP spaghetti cook?
7–8 minutes, according to the maker.
What is Le Classiche IGP made of?
Italian durum wheat semolina and water; the protein content is 14.5%.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Fusilli — Short dry pasta twisted into a spiral, made from durum wheat semolina and water; the name comes from fuso, the spindle.
- Linguine — Long dry pasta with a flattened, slightly convex section, like a small narrow flat tagliatella; producers call it the Ligurian long pasta for pesto.
Similar
Liguori Biodinamica IGP · Liguori Biologiche IGP · Liguori Integrali BIO · Liguori Le Tradizionali IGP · Liguori Le Speciali IGP · Liguori Da forno